Where We’re Reading This Month

I loved this photo essay from the New York Times showing people reading outside. It made me start thinking about all the many places we read as the month goes by. Here’s a glimpse of where (and what) we’re reading this month.

Where (and what) are you reading this month??

Technically this one was from the tail end of July, but I’m sneaking it in here anyway. I got an entire week away from my children to do nothing but eat and read and think about food and faith and do a little bit of writing in between. I even got to meet the author of Soil and Sacrament. The whole week was a dream and I want to relive it over and over again.

August began on the road. Fourteen hours in the car meant I blew through The Cartographers in record time. (5 of 5 stars. Highly recommend!)

Right about the time we learned we all had Covid, the dog got neutered. Books have been my sanity this month. Even if it means I have to sit on the floor with a sick dog in my lap to read Lessons in Chemistry. (Also 5 of 5 stars. Best book I’ve read this year!)

The one plus side to the entire family being quarantined together? There’s lots of time for reading on the porch.

“Mama, I’ll help you this morning. I’ll read poetry to Leo while you make breakfast. Maybe he’ll like my favorite pancake poem.”

As soon as quarantine was over, we hit the beach. I tucked The Song of Achilles into my beach bag.

There have been many hours reading on the couch this month, holding the dog’s leash so he didn’t jump or run.

I’m not sure what Leo hated most, his surgery suit or being forced to “say cheese.” He did enjoy Black Beauty, though.

I brought Joan to the beach and read while the girls collected rocks one cloudy afternoon.

I also did some calendar planning while we were there. That’s reading too, right? I mean, there are books involved…

She was in the car no less than thirty seconds after gymnastics when she picked up her Wings of Fire book and began reading. I’m not even sure what book in the series she’s on right now…

When the temperature finally fell below 90, I kicked the kids outside for the day. When I brought them a freshly-baked cookie, I discovered them all outside, in the shade, reading The Miscalculations of Lightning Girl, Tuesdays at the Castle, and Story Thieves.

Somehow even if it’s 85-degrees on land, you need a sweatshirt at the beach in August while you read your book club book: This Is How It Always Is.

My sister told me she wanted her daughter to read more. I brought her to Massachusetts and took her to the beach. She tucked The Miscalculations of Lightning Girl in her bag. “I just can’t put it down!” she said.

The weather has finally cooled off for the year, and I’m spending every moment possible on the back porch. I might actually finish Joan by the end of the month.


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Veggie Grain Bowl Recipe

One of the greatest challenges in our CSA Adventures this year is that we get no selection on what we get each week. We’re receiving a prepacked share and there’s no swap table to swap out things you don’t think you’ll use. Instead of being bummed about it, I’ve decided to view it as a challenge, and have found all kinds of new ways to eat veggies!

This Grain Bowl is my new favorite quick lunch or dinner. It’s inspired by this recipe in the latest issue of Bon Appetit. I love it because I used TONS of veggies from my CSA shares. It’s super versatile, and you can really put anything in it. Try it out - and then come back here and let me know what veggies you snuck into yours!

Veggie Grain Bowl

Ingredients:

1 cup cooked farro (or other grain - brown or black rice, barley, wheat berries, whatever is in your pantry)
2 boiled eggs 
Orange Pickled Fennel (see recipe below)
Grapeseed other light-flavored oil
2 Tbsp lime juice
Sriracha to taste
1 tsp soy sauce
1 tsp toasted sesame oil
toasted sesame seeds
1/2 small zucchini, sliced in half moon shapes
1/2 small onion, sliced in small strips
1 cup thinly sliced raw veggies - I used shredded carrots, sliced cucumbers and scallions. 

Preparation:

  1. Saute' zucchini and onion in a small pat of butter with a glug of oil. If you have mushrooms, you can throw those in as well.

  2. Make dressing - mix lime juice, 2 Tbsp oil, soy sauce, and sesame oil in a small bowl. Add salt & pepper to taste.

  3. Put cooked farro in bottom of a large bottom bowl. Top with boiled egg, sauteed veggies, and boiled egg. Drizzle dressing on top. Garnish with cilantro, scallion greens, and toasted sesame seeds.

Orange Pickled Fennel

Slice fennel very thin using a mandolin and place in a bowl. Sprinkle kosher salt, mix well, and leave to sit for at least an hour. Pour fennel into a colander and squeeze to remove excess water. Return to bowl and combine with 1 small orange, sliced and 1/4 tsp ground pepper or 1 Tbsp whole peppercorns. Pack fennel and orange into a clean mason jar, and cover with apple cider vinegar. Stick in the refrigerator for at least 24 hours before enjoying. Should last 2-4 weeks in the fridge (but mine always get eaten way before they go bad).